Go Back
Print

Chicken Cordon Bleu

We’ve been making Chicken Cordon Bleu for decades and have never fussed with a sauce. A nice flavourful melting style cheese and ham along with the chicken has enough taste for us.

We’ve used the usual Swiss, and several other cheeses such as Fontina, Monterey Jack, and Gruyere…..whatever we happen to have on hand; sliced or silvered. We only count the Carbs in the bread or rice crumbs. About half of the egg and milk mixture will be used, so we don’t include the milk.

Course Main Course
Cuisine French
Keyword Cheese, Chicken Breasts, Ham

Ingredients

  • 2 (400 gr) large or 4 small chicken breasts
  • 1 egg Beaten
  • 2 TBSP milk
  • ½ tsp. salt
  • ½ tsp pepper
  • 2 slices cheese or 12 strips of firm cheese cut ½ inch by 2 – 3 inches
  • 4 slices ham or 8 slices capocollo

GLUTEN: TOTAL CHO 9.5 CHO EACH

  • 2/3 cup (50 gr) Panko Bread Crumbs (23 CHO/30 GR) 38.3 CHO

GLUTEN FREE: TOTAL CHO 10.6 CHO EACH

  • 1/3 cup (50 gr) Stickling's Gluten Free Rice Crumbs (17 CHO/20 GR) 42.5 CHO

Instructions

  1. Pre heat oven to 400.
  2. Cut larger breasts (if using) in half horizontally, so that you will have 4 Chicken Cordon Bleu total. With a meat tenderizer, pound the chicken flat until about ¼ inch thick. This will help it bake uniformly and roll much easier.
  3. Lightly salt and pepper one side of the chicken breasts.
  4. Mix beaten egg and milk in a flat style bowl.
  5. Place ham or capocollo on the chicken breasts and top with half a slice of cheese or slivers of firmer cheese.
  6. Tightly roll the chicken breasts and secure each one with 2 toothpicks.
  7. One at a time, roll the chicken breasts in the egg milk bath and then roll in the crumbs. Completely cover the breast with each the egg/milk bath and crumbs.
  8. Place chicken breasts on baking sheet and drizzle a little olive oil over them.
  9. Bake for 25 minutes.
  10. Remove from oven and let rest 5 minutes before servings.
  11. We serve Chicken Cordon Bleu with any number of types of salad. Other times with a simple pasta made with olive oil and red pepper flakes. If you like the idea of a sauce, serve with asparagus or broccoli/broccolini and hollandaise.

Recipe Notes

*Gluten Free Rice Crumbs are denser than Panko, so there will be more volume (2/3 cup vs 1/3 cup), but we do use about the same amount measured by grams. This is a perfect example where measuring by the gram vs imperial cup makes sense. The Panko package says 30 grams = ½ cup. We measure 30 gr = 1/3 cup, and hence use that calculation for CHO accuracy.